Oh Happy Day! Today’s my birthday! I’m not planning on too many exciting activities but I have a feeling it’s going to be a great day. It is amazing how you grow up and find out that birthdays are just like any other day of the week. Sure, it’s wonderful to be remembered by friends and family but the regular stuff has to get done as well. I’m ok with that. Now, that’s not saying we’re not celebrating my special day. I’m hoping for a delicious salad out for lunch and I’m certain of a spectacular dinner. But it’ll be a quite celebration enjoyed by those closest to me.
But what I really want is CAKE. I’ve put a halt on my baking these past couple months. Well, there was the Christmas Yule Log but you have to have a delicious dessert on Christmas! But for the most part we’re a baking free household. It keeps the treats out of our eye sight. Resisting dessert is so much easier after a big dinner out than than when sitting on my couch watching television. But for my birthday, I’ve broken my rule and baked up these moist little chocolate cakes.
A friend of mine has a tradition in her family that birthday cakes for the most part are Hershey’s coco powder chocolate half sheet pan cakes. You know the recipe that’s on the back of the Hershey’s Coco Powder box? Ya, that one. I love the idea of a traditional family birthday day. In our family it was much more about any cake you wanted. One year I had an ice cream cake (in February!). My dad always wished for an orange chiffon cake and my mother’s preference leaned towards to a jelly roll or a bundt cake. Today I decided to follow my friend’s tradition with chocolate cake. I’ve iced these mini cakes with just a bit of vanilla buttercream and sprinkled mini chocolate chips on top. I think they’ve turned out perfectly.
- 2 cups sugar
- 1-3/4 cups gluten free flour (I like Cup4Cup)
- 3/4 cup Cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 cup milk (room temperature)
- 1/2 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- With a hand mixer blend sugar and butter together until smooth.
- Add in Vanilla and milk (one teaspoon at a time)
- Blend until smooth and glossy
- Gently spread on top of the cakes with an offset spatula
- Sprinkle chocolate chips on top of cakes and slightly press them down to adhere.
- Set oven to 350°F.
- Grease and flour baking pan. I used oversized muffin tins to make mini-cakes but you can use 2 9" cake rounds or a 9X13 pan.
- In a large bowl combine sugar, flour, cocoa, baking powder, baking soda and salt. Stir to mix. Add eggs, milk, oil and vanilla.
- Using a whisk or a hand beater combine all ingredients for at least 2 minutes. Batter will be very thick.
- Then stir in boiling water slowly (batter will become thin).
- Pour batter into prepared pans.
- Bake approximately 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely.
- 8 oz unsalted butter
- 2 tsp vanilla
- 3 c confectioners' sugar
- 2 tsp milk
- 1/2 cup mini chocolate chips